Description
These Crockpot Beef Short Ribs cook low and slow in a rich, savory sauce until the meat becomes incredibly tender and nearly falls from the bone. This comforting slow cooker dinner works well for family meals, weekend suppers, and make-ahead meal prep.
Ingredients
Scale
- 4 to 5 pounds beef short ribs
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine, optional
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Season the beef short ribs generously on all sides with salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the short ribs for 3 to 4 minutes per side until deeply browned, then transfer them to the crockpot.
- Add the sliced onion to the same skillet and cook for 3 to 4 minutes until softened, scraping up the browned bits.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the beef broth, red wine, soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, thyme, and rosemary.
- Bring the sauce to a gentle simmer and cook for 2 minutes.
- Pour the sauce evenly over the short ribs in the crockpot and add the bay leaves.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the meat is very tender.
- Carefully remove the short ribs from the crockpot and keep them warm.
- For a thicker sauce, skim away excess fat and simmer the cooking liquid in a saucepan until reduced.
- Serve the short ribs warm with the sauce spooned over the top.
Notes
- Choose well-marbled beef short ribs for the most tender texture and richest flavor.
- Do not overcrowd the skillet while searing the ribs.
- Replace the red wine with additional beef broth, grape juice, or cranberry juice if preferred.
- Serve with mashed potatoes, rice, polenta, egg noodles, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months.
- Reheat gently with a splash of beef broth to keep the meat moist.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 8
- Sodium: 980
- Fat: 43
- Saturated Fat: 17
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 13
- Fiber: 1
- Protein: 48
- Cholesterol: 165